October 2013 Blog Posts (8)

The ChocolateDoctor’s Chocolate Bread Pudding with Bourbon Pecan Sauce

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Bread pudding is a bread-based dessert popular in many countries' cuisines. In other languages, its name is a translation of "bread pudding" or even just "pudding,"…

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Added by Ed Engoron on October 24, 2013 at 7:27pm — No Comments

chocolate ganache for macarons

ok -- so I admit - my first try at macarons and decided to get the fillings done first...ganache...I followed the recipe but I think it is going to be too soft for a filling...a little grainy too, in my opinion. I read somewhere that you can't stir the chocolate before it is already heated because of the fat particles getting released too soon.



So questions: should it be more fluid rather than frosting consistency? Do you need to temper the chocolate first? I used callebaut… Continue

Added by Mary Synk on October 21, 2013 at 3:15pm — No Comments

A Bitter Bar To Swallow

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Here’s a bit of bitter, not better, news for chocolate enthusiasts. Due to higher world-wide demand for chocolate and bad weather in the cacao growing regions, the price of chocolate is expected to rise, especially for premium chocolate.

Rising demand in Asia along with bad…

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Added by Ed Engoron on October 18, 2013 at 2:46pm — No Comments

Hand Painted Sunflowers Sugar Cookies

After spending the day at the arboretum picking out the perfect pumpkins and looking at the golden sunflowers I decided to bake up a batch of  sugar cookies and paint them with sunflowers and sunflower leaves. Lately, my attention has turned toward edible painting on cakes and cookies. I…

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Added by Bobbie Noto on October 17, 2013 at 11:35am — No Comments

Medusa Hand Painted Sugar Cookie

Witches, bats, ghosts, and skulls seem to be the theme everywhere, especial on cookies, cakes, and cupcakes during the month of October (due to Halloween). Although they are scary and fun to recreate into a treat, I wanted to design a terrifying symbol I have not seen brought to life for cake nor…

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Added by Bobbie Noto on October 17, 2013 at 11:30am — 2 Comments

The ChocolateDoctor’s Chocolate Cake Doughnuts

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron's Choclatique, Running Press, 2011



Everyone loves doughnuts because there are so many wonderful flavors from which to…

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Added by Ed Engoron on October 11, 2013 at 8:02pm — No Comments

Cherry-Chocolate Fondue

Ed Engoron, Co-Founder of Choclatique

Author of Ed Engoron's Choclatique, Running Press, 2011



We’ve all done it—dunked a piece of fruit, cake square or cookie into hot fudge or chocolate sauce—and loved it. The Swiss originally called Fondue Käss mit Wein zu kochen, but that’s a little long-winded for a national dish. Actually, the original fondue dishes were…

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Added by Ed Engoron on October 4, 2013 at 7:42pm — No Comments

Learn How to Hand Paint on Fondant

Hand painting on edible cookies, cakes, and cupcakes have become extremely popular. Brides love the idea of a fondant covered wedding cake hand painted, the cake becomes a one-of-a-kind exclusive cake for a wedding. Hand painting on fondant, however is not limited  to cakes, you can…

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Added by Bobbie Noto on October 1, 2013 at 12:24pm — No Comments

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